Panzanella is a sunlit Tuscan salad where crisp bread soaks up the juices of ripe tomatoes and the fragrance of olive oil. Few ingredients, vivid summer flavor.
Ingredients
- Stale bread, baguette, or ciabatta — 9 oz | 250 g
- Ripe tomatoes — 1.3 lb | 600 g
- Extra virgin olive oil — 1/4 cup | 60 ml
- Garlic — 1 clove
- Fresh basil — 0.5 oz | 15 g
- Sea salt — 3/4 tsp
- Ground black pepper — 1/4 tsp
Step-by-Step Recipe
- Cut the stale bread into large 1/2- to 3/4-inch cubes. Toast in a dry skillet for 5–7 minutes until lightly golden, or in the oven at 356°F | 180°C for about 8–10 minutes.
- Crush the garlic with a pinch of salt and mix with half of the olive oil. Drizzle the warm bread with this dressing and toss so the pieces are evenly coated.
- Cut the tomatoes into large wedges, place in a large bowl, sprinkle with salt, and leave for 10 minutes so the juices release.
- Add the bread to the tomatoes, pour in the remaining oil, season with pepper, and fold in the basil leaves torn by hand.
- Let the salad stand at room temperature for 10 minutes so the bread absorbs the tomato juices, then serve.
Serving and Storage
Serve panzanella shortly after it has rested, while the bread still holds its shape but has already soaked up the juices. If preparing ahead, keep the bread and tomatoes separate and combine them 15 minutes before serving.
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Tips and Variations
- Bread: yesterday’s baguette or ciabatta gives the best result. If using fresh bread, dry it until lightly crisp.
- For brightness: add 1 tbsp of red wine vinegar or a little lemon juice to the tomatoes.
- Add-ins: olives, cucumber slices, sweet red onion, capers, or halved quail eggs all work well.
- Seasonality: choose the most fragrant summer tomatoes you can find — they define the dish.
Nutritional Value
| Serving | 1 of 4 |
|---|---|
| Calories | ≈ 330 kcal |
| Protein | ≈ 8 g |
| Fat | ≈ 15 g |
| Carbohydrates | ≈ 38 g |
| Fiber | ≈ 4 g |
| Sugar | ≈ 7 g |
| Sodium | ≈ 600 mg |
FAQ
Which bread works best for panzanella?
Day-old baguette or ciabatta is ideal: the sturdy crumb and crisp crust hold their shape and absorb the juices beautifully.
Can I dry the bread without using the oven?
Yes. Toast the bread cubes in a dry skillet over medium heat, stirring occasionally, until lightly golden.
What can I use instead of basil if I don’t have any?
Fresh mint or parsley. The flavor will be different, but still wonderfully summery. Add a little at a time and taste as you go.